Fermentation composition, fermented meat product, fermented ham and preparation methods thereof

Abstract

The invention belongs to the field of agricultural product processing, and discloses a fermentation composition, a fermented meat product, a fermented ham and preparation methods thereof. The fermented composition is obtained by mixing and fermenting vinasse and fermented bean paste according to a weight ratio of 4: 1-3: 1, wherein the vinasse is a by-product of white spirit brewing, and the fermented bean paste is a fresh product without chili sauce, preservative or sterilization treatment during preparation of thick broad-bean sauce. The fermentation composition can be used for preparing fermented meat products, especially fermented hams, the fermentation time of the products can be remarkably shortened, and meanwhile the flavor value of the fermented products can be remarkably increased.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a fermentation composition, a fermented meat product, fermented ham and a preparation method thereof. Background technique [0002] Fermented meat products refer to the use of microbial life or enzyme fermentation under natural or artificial control conditions to cause a series of biochemical changes and physical changes in raw meat to form special flavor, color and texture and long storage period. meat products. Typical fermented meat products such as fermented ham, Parma ham in Italy, Jinhua ham and Xuanwei ham in my country are all famous fermented hams. The processing of air-dried fermented ham is made from the complete hind legs of pigs with skin, which are salted, shaped, and dried for a long time. optimal. Fermented ham is a high-end meat product. Based on the need to use the whole pig hind leg as raw material, and the production cycle is very ...

AI Technical Summary

Problems solved by technology

However, using artificial casings to pack large pieces of pork fermented products can never achieve the fermentation effect of the whole pork leg, and the product flavor is not good; adding distiller's grains can only make the ham have the aroma of distiller's grains sauce, and has no effect on the fermentation process and fermentation flavor; Raising the fermentation temperature can shorten the ham processing cycle by more than 1 month, but the fullness of flavor and shelf life of the product are significantly worse than traditional products; simply adding lactic acid bacteria and other fermenting microorganisms can obviously shorten the fermentation cycle and promote the ripening of ham, but The resulting flavor is closer to Western-style fermented sausage, with too much sourness and loses the rich taste of traditional ham